Drop deformation dynamics and gel kinetics in a co-flowing water-in-oil system

Walther, B.; Cramer, Carsten; Tiemeyer, Armin; Hamberg, Lars; Fischer, Peter; Windhab, Erich J.; Hermansson, Anne‐Marie

doi:10.1016/j.jcis.2005.01.054

Cited by 21 publications

(13 citation statements)

References 30 publications

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“…Several single-drop technologies have been developed for generating uniform droplets, such as injection of liquid through a capillary into another co-flowing immiscible fluid [3,4], penetration of dispersed phase through microfabricated parallel silicon channels [5] or interconnected channel network in microfluidic devices [6,7], and injection of dispersed phase through microporous membranes of different nature (glass, ceramic, metallic, polymeric) [8][9][10][11][12][13][14]. Production of various particulate products, such as microspheres and microcapsules, using membrane emulsification routes was recently reviewed by Vladisavljević and Williams [15].…”

Section: Introductionmentioning

confidence: 99%

Manufacture of large uniform droplets using rotating membrane emulsification

Vladisavljević

Williams

2006

Journal of Colloid and Interface Science

119

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A new rotating membrane emulsification system using a stainless steel membrane with 100 µm laser drilled pores was used to produce oil/water emulsions consisting of 2 wt. % Tween 20 as emulsifier, paraffin wax as dispersed oil phase and 0.01-0.25 wt. % Carbomer (Carbopol ETD 2050) as stabilizer. The membrane tube, 1 cm in diameter, was rotated inside a stationary glass cylinder, diameter of 3 cm, at a constant speed in the range 50-1500 rpm. The oil phase was introduced inside the membrane tube and permeated through the porous wall moving radially into the continuous phase in the form of individual droplets. Increasing the membrane rotational speed increased the wall shear stress which resulted in a smaller average droplet diameter being produced. For a constant rotational speed, the average droplet diameter increased as the stabilizer content in the continuous phase was lowered. The optimal conditions for producing uniform emulsion droplets were a Carbomer content of 0.1-0.25 wt. % and a membrane rotational speed of 350 rpm, under which the average droplet diameter was 105-107 µm and very narrow coefficients of variation of 4.8-4.9 %. A model describing the operation is described and it is concluded that the methodology holds potential as a manufacturing protocol for both coarse and fine droplets and capsules.

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Section: Introductionmentioning

confidence: 99%

Manufacture of large uniform droplets using rotating membrane emulsification

Vladisavljević

Williams

2006

Journal of Colloid and Interface Science

119

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“…Highly monodisperse drops or bubbles are generated in fine capillaries and may be deformed by forcing them through a narrow channels of different geometries [55,56]. The application of microfluidic devices and porous membranes to incorporate microbubbles (i.e., diameters<100 μm) is a subject of intensive research [5,57,58].…”

Section: Incorporation and Entrapment Of Bubblesmentioning

confidence: 99%

“…Microfluidic devices used are varied. For example, highly monodisperse drops were generated in a concentric capillary geometry and their shape was changed by passing them through a narrow rectangular channel [55,56]. Other geometries include the T-junction [53,96], the crossjunction of four crossed channels [57,96] and the adapted hyperbolic flow generated in a four-roll mill (4RM) [97,98].…”

Section: Microfluidic Systemsmentioning

confidence: 99%

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros

Aguilera

2015

Food Biophysics

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Gelation is a structuring mechanism commonly used in foods to produce soft and homogeneous structures. Techniques applied in other areas of science (e.g., bioengineering, biotechnology and electronics) aims at producing wet and dried porous gel matrices and they may find applications in foods. This review describes several processes to manufacture porous structures such as scaffolding, ice templating, use of porogens, oleogelation, incorporation and entrapment of bubbles, enzymatic modifications, microfluidics and microfabrication techniques, among others. Several examples are also presented. Beyond textural properties, porous gels and sponges may be tailored in their mass transfer characteristics to achieve specific rates of release of bioactive molecules, nutrients and flavors.

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“…A very similar approach has successfully produced microgels that consist of crosslinked biopolymers such as alginate, agarose, carrageenan, or gelatin. [16,22,25,26,[40][41][42][43][44][45][46][47][48][49] A major challenge for the microfluidic emulsification of semidilute solutions of macromolecular precursors is their high viscosity and non-Newtonian flow behavior. This is a consequence of the necessity to use precursor solutions with concentrations above the threshold for coil overlap, c Ã , because this high concentration is needed to form a spacefilling polymer network within each microdroplet.…”

Section: Macromolecular Precursors Maximize Performancementioning

confidence: 99%

Functional Microgels Tailored by Droplet‐Based Microfluidics

Seiffert

2011

Macromol. Rapid Commun.

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Monodisperse polymer gel particles with micrometer-scale dimensions serve for a variety of applications, including those as microcapsules for actives or as micrometer-sized matrixes for mesoscopic additives. These particles can be produced with exquisite control through the use of droplet-based microfluidic templating followed by subsequent droplet solidification. This can be achieved by two ways: One way is to use pre-microgel solutions of low molecular weight monomers and to form microgels by polymerizing these monomers. Another way is to use pre-polymerized, high molecular weight precursors and to gel them by polymer-analogous crosslinking. Both approaches have their specific advantages, allowing microgels to be tailored and optimized for specific needs such as those as delivery systems or scaffolds for living cells. This article highlights some recent achievements in the development and use of these microfluidic techniques to fabricate functional microgel particles.

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Drop deformation dynamics and gel kinetics in a co-flowing water-in-oil system

Cited by 21 publications

References 30 publications

Manufacture of large uniform droplets using rotating membrane emulsification

Manufacture of large uniform droplets using rotating membrane emulsification

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Functional Microgels Tailored by Droplet‐Based Microfluidics

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